Instructions

Prepare jars. Wash or sterilize them in the dishwasher keeping them hot.

Start hot water bath now. You want it at 180 degrees by the time you are ready to add your jars. (Cold pack canner)

Wash cucumbers making sure to scrub thoroughly.

Cut off each end of the cucumber, and slice, dice, spear, whole or as desired.

In a medium saucepan, over medium-high heat, bring vinegar, water, and salt to a boil.

In each jar add 1 garlic clove, 1 tsp of dill seed, and 1/2 tsp of peppercorns to the bottom.

Pack cucumbers tightly into each jar.

Pour hot brine over cucumbers, leaving 1/4 inch headspace.

Run a plastic utensil on the inside of the jar to release any air bubbles.

Add 1/2 of a grape leaf on top of the cucumbers.

Wipe the top of the jar with a clean damp cloth, add hot lid and band or ring.

Place in hot water bath with water at least an inch above the top of the jars. Bring water to a temperature between 180 and 185 degrees and process for 30 minutes.

Remove jars and place on a thick towel. Let cool at room temperature for 24 hours.

After 24 hours, check to make sure the jars are sealed by pressing down on the center of the lid. If it does not "pop" then it is sealed. If you are able to press down on the lid, and it makes a popping sound, it is not sealed. Place the jar in the refrigerator and use within 2 weeks.

Wait at least 2 weeks before eating your pickles for maximum flavor. It is worth the wait!

This is how we can our pickles. I can’t wait to try this year’s batch. If they are anything like lasts years they won’t be on the shelf long.

Feel free to share this recipe with someone who might enjoy it. I would love to hear about your canning results or any other ideas. Just leave your comments below.